every tuesday, Let it go now offers you a student menu, complete, cheap and easy to prepare: starter, main course and dessert, 3-5 euros per person. Since students rarely have a 15 square meter kitchen and lots of utensils, we stick to the classic set: knife, peeler, cutting board, whisk, bowl, pot and pan, salad spinner or tea towels, mini oven, food bowl and immersion blender (or blender ) and bass. Today, an old onion tatin based on forgotten sandwich bread (less than 1 euro per serving), a large soup (just over 1.50 euros per portion) and a mango pavlova or l pineapple (less than 2 euros per portion) . . Approximate total for this menu: €4.50 per person.
Starter: aged onion tatini, seasonings from Savora and Anthony Denon
Two stale slices of sandwich bread, an onion that’s been lying around in the kitchen since Methuselah, a little taste of childhood thanks to Savora – this kind of spicy mustard – and some parmesan because you can never eat too much: here’s an ultra-economical recipe for “Aged Onion Tatin, Savora & Spices” what chef Anthony Denon (Le Baudelaire, Paris) suggests in his great book A little left! A star chef’s tips for using up leftoverspublished this autumn by Solar publications (€27). You will need: a large onion; 2 slices of stale sandwich bread; 50 g of melted butter; 50 g of grated parmesan; 50 g of brown sugar; 1 large tablespoon Savora; maybe coriander seeds and timut pepper.
Peel the onion, wash and cut into small slices. Preheat the oven to 180°C. Sprinkle the bottom of an individual pie dish with brown sugar, and arrange a quarter of the onion in a circle on top. Top with mustard, then a sprinkling of Parmesan and finish with two turns of Timut’s pepper mill and as many coriander seeds. Spread the slices of bread with melted butter, place them on the onions, cover the entire surface. Cook for a quarter of an hour. After baking, cool and turn the pie out of the mold. Serve hot.
Meal: Pierre Gagnaire style large mushroom soup with mild curry
To prepare this soup, which will reheat very well the next day (and the day after), we immerse ourselves in the world of Pierre Gagnaire, who in 2020 entrusted Kitchen Theorie with the recipe for button mushroom cream with mild curry.
You will need: 200 g button mushrooms; 20 g chopped onion; 1 clove of chopped garlic; 2 g mild curry; a small (small, we said!) glass of dry white wine; 20 g whole milk; 100 g of liquid cream; 40 g sandwich bread, cut into 1 cm cubes; 1 onion; 40 g of celery cut into 1 cm cubes and cooked in boiling salted water; 20 g of butter; salt and pepper.
Start by slicing three-quarters of the mushrooms and sweat them in oil with the garlic and onion. They should not be more than color. Put salt and curry. Deglaze with wine, reduce by three quarters. Add cream and milk, bring to a boil, then reduce heat. Cook for another ten minutes. Meanwhile, fry the croutons in a pan in a little butter, add the chopped celery and then the chopped onion at the end of cooking. Drain on paper towels and season lightly with salt.
Back to the soup: stir, strain (e.g. with a sieve), taste and adjust the seasoning if necessary. Put the remaining mushrooms cut into quarters in a deep plate. Add celery and onion, set croutons aside. Pour into the soup. Garnish with croutons.
Dessert: mango or pineapple pavlova
Little effort, big effect: pavlova is a dessert made with meringue, whipped cream and fresh fruit that is as beautiful to look at as it is hard to miss. For individual pavlova, you will need: 1 egg white; half a brick of liquid cream; three or four teaspoons of powdered sugar; half-ripe mango or two slices of pineapple in syrup or any other canned fruit, fresh or frozen; fine salt; vinegar vinegar.
Separate the white from the yolk (you will use it in mayonnaise, cream, or for frying in pie or dough) and beat the white until stiff, add sugar along with a pinch of salt. It should be firm, then you can add a drop or two of apple cider vinegar. Mix well. Line a baking tray with lightly greased baking paper and place the beaten egg whites in a round pile. You can use a circle of dough for the shape, if you have one. Put in the oven at 120 ° C for about 1 hour.
Whip the whipped cream (to help you, put the cream and beaters in the freezer for a few minutes). Spread cream over the cooled meringue dome and decorate with fresh chopped fruit.